Vegan Cooking Masterclass | Sandy La Pastelera | Skillshare
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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.

      Introduction to Vegan Masterclass

      1:41

    • 2.

      Vegan Pancakes - Breakfast

      3:22

    • 3.

      Vegan English Muffins - Breakfast

      8:58

    • 4.

      Hummus - Breakfast

      4:56

    • 5.

      Strawberry Vegan Scones - Breakfast

      3:22

    • 6.

      Strawberry Compote - Breakfast

      2:57

    • 7.

      Homemade Vegan Granola - Breakfast

      2:44

    • 8.

      Mango and Banana Smoothie - Breakfast

      2:18

    • 9.

      Apple Overnight Oats - Breakfast

      4:30

    • 10.

      Unsweetened Apple Sauce - Lunch

      2:36

    • 11.

      Oat and Almond Muffins - Lunch

      3:50

    • 12.

      Mint Pea Soup - Lunch

      4:32

    • 13.

      Marinara Sauce - Lunch

      3:34

    • 14.

      Lentil Meatballs - Lunch

      4:02

    • 15.

      Vegan Soft Pretzels - Lunch

      6:12

    • 16.

      Tofu Tikka Masala Curry - Lunch

      5:12

    • 17.

      Garlic Rice - Lunch

      2:10

    • 18.

      Roasted Veggies Salad - Lunch

      7:22

    • 19.

      Vegan Burrito Bowl - Dinner

      7:23

    • 20.

      Vegan Macaroni and Cheese - Dinner

      5:37

    • 21.

      Vegan Dal Makhani - Dinner

      5:11

    • 22.

      Vegan Rotis - Dinner

      5:48

    • 23.

      Vegan Mushroom Balls - Dinner

      6:28

    • 24.

      Final Tip

      1:29

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About This Class

Vegan Cooking Masterclass

Welcome to my Vegan Cooking Masterclass.

By taking this course you will master vegan cooking at home using simple ingredients and easy recipes. 

It doesn't matter if you are new to vegan cooking or have been vegan for many years, this vegan cooking course will help you to learn how to make easy recipes for your day to day lifestyle. 

The goal of this course is to make being vegan easier for you and to give you more  delicious options to eat at home or take to work.

In this course you will learn how to:

  • Make easy recipes for your weekly meals. 
  • Replace eggs or dairy in a recipe with a vegan substitute. 
  • Make a vegan buttermilk 
  • Make different breakfasts, lunches and dinners.

In this course you will learn to make the following recipes

BREAKFAST:

  • Vegan Pancakes

  • Vegan strawberry scones

  • Strawberry compote

  • Vegan English Muffins

  • Hummus

  • Vegan Granola

  • Mango and banana smoothie

  • Apple overnight oats

    LUNCHES:

  • Vegan quinoa salad

  • Unsweetened apple sauce

  • Vegan oat and almond muffins

  • Vegan mint and pea soup

  • Marinara sauce

  • Vegan lentil meatballs

  • Vegan soft pretzels

  • Vegan Tofu tikka masala

  • Vegan garlic rice

  • Salad with roasted vegetables, roasted chickpeas and tahini dressing

    DINNERS:

  • Vegan burrito bowl

  • Vegan bean curry with garlic flat bread

  • Vegan macaroni and cheese

  • Vegan Dal Makhani

  • Vegan rotis

  • Mushroom balls with coleslaw salad and garlic bread

You can expect to learn fun and creative vegan recipes.

Meet Your Teacher

Teacher Profile Image

Sandy La Pastelera

Pastry and food Instructor

Teacher

I am Sandy, I am from Cuenca - Ecuador. I am a Master Pastry Chef. I love to create new desserts, foods and experiment with new flavors. I lived in different countries like Spain and South Africa learning new ways of developing my cooking and baking passions. I have worked in many places trying to find out what I am passionate about. I love to teach and share all the things I have learned over the past years. 

I love to create, draw, and get inspired by nature and all the things around us. 

MY FIRST COURSE IS ABOUT CHOCOLATE

Who doesn't like good chocolate. I invite you to take my course to be able to learn how to make tasty things with chocolate. 

In this ... See full profile

Level: All Levels

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Transcripts

1. Introduction to Vegan Masterclass : [MUSIC] Welcome to my vegan masterclass. My name is Sandy, I'm from Ecuador, and I'm master chef in sweet pastry. I love to investigate and create new recipes, knowing the importance of each ingredient and how they contribute to the recipes. I started my vegan journey three years ago, and I recently became very passionate about vegan food and vegan cooking. I would like to share all my knowledge in recipes with you to help you create the most delicious vegan meals you can imagine. By taking this course, you will master vegan cooking at home using simple ingredients and easy recipes. It doesn't matter if you are new to vegan cooking or have been vegan for many years, these vegan cooking course will help you to learn how to make easy recipes for your day-to-day lifestyle. The goal of this course is to make being vegan easier for you and to give you more delicious options to eat at home or take to work. In this course, you can expect to learn fun and creative vegan recipes. You will learn how to make easy recipes for your daily meals, replace eggs and dairy products in a recipe with vegan substitutes, make vegan buttermilk, make different breakfasts, lunches, and dinners to provide a variety of vegan options for you and your family. If this is something that you're interested in learning, then let's get started, and I look forward to helping you make amazing tasty vegan meals. 2. Vegan Pancakes - Breakfast: Welcome to the first recipe. In this video, we're going to start with breakfast. For this recipe, we are going to be making vegan pancakes with strawberries, and maple syrup. For this recipe, we're going to need the following ingredients. Two hundred grams of all-purpose flour, 10 grams of baking powder, half a teaspoon of salt, 25 grams of sugar, 45 grams of coconut oil. Or you can use vegan butter or any oil that you like. Two hundred milliliters of water, 100 grams of aquafaba, and a little bit of vanilla essence. To go with our pancakes, we're going to use a little bit of woodsorrel, maple syrup, and fresh strawberries. [MUSIC] There are too vegan substitutes that we're going to use in this recipe. Water instead of milk, and aquafaba instead of egg. For the process of this recipe, add in a bowl the aquafaba, water, and whip it until it's nice, and fluffy. [MUSIC] Sieve the flour, baking powder, and salt, add the sugar. Mix it together. Melt the coconut oil. Add the aquafaba, and water into the dry ingredients, and mix it together. Add the melted coconut, and a little bit of vanilla essence. Mix it all together, and let it rest for 15 minutes. While we wait for our mixture to rest, we are going to heat up our pan, and we're going to use a cast iron pan. This pan helps you to maintain the temperature constant, so your pancakes can cook evenly, and they will not get burned. Fifteen minutes have passed, and now we're going to warm up our pan. Once it's nice, and warm, we're going to start adding the mixture of the pancakes. We're going to make around six pancakes. Let's get started. Pour the mixture of pancakes. [MUSIC] Cook them for 2-3 minutes. Once they start to bubble, then you can flip them over, and cook them for another two minutes. [MUSIC] Repeat the same process with all the mixture of pancakes. For the decoration, we're going to add on top of the pancakes, fresh strawberries, [MUSIC] a lot of maple syrup, [MUSIC] and some good syrup. [MUSIC] Our vegan pancakes with fresh strawberries, and maple syrup are ready. Now let's enjoy them. In the next video, we're going to be making vegan English muffins [MUSIC]. 3. Vegan English Muffins - Breakfast: In this video, we are going to be making English muffins. This recipe makes plus minus 12 English muffins. For this recipe, we're going to need the following ingredients, 400 grams of all-purpose flour, half a teaspoon of salt, one teaspoon of sugar, seven grams of dried yeast, 15 milliliters of olive oil, 130 milliliters of water, 125 milliliters of unsweetened almond milk, and 50 grams of cornmeal. [MUSIC] Process, the first step for this process is going to be to warm our water, so it's lukewarm and then we're going to add the sugar and the dried yeast. We're going to mix it together and let it sit for five minutes. We mix these ingredients with the aim of activating the yeast. As you see here, are mixture of yeast is nice and bubbly, so it's ready to be used. The next step of our recipe is going to be to sieve our flour and all the ingredients together into a bowl, mix it together, and then pour it onto our table, knead it until you have a nice and smooth dough. Sifting the flour is important to prevent lumps from forming in the dough. [MUSIC] If you feel your dough is dry, add a little bit more of almond milk or if you feel it is too wet add a little bit more flour. Keep kneading in this way until the dough is well incorporated. The purpose of kneading is to develop the gluten. Wheat flour contains two proteins, gliadin and glutenin. When these proteins join with water or any liquid, they form gluten. When the dough is kneaded, a network of gluten threads is formed that is capable of trapping gas bubbles, which generates more air in the baked product, therefore, greater rise. If you don't want to knead by hand, you can also place the dough in a mixture using a dock hook on medium speed for about six minutes. [MUSIC] As you can see, the dough is ready. Give it a round shape using your hands in this way. Now, we're going to let our dough rest for 45 minutes to an hour until it doubles in size. Place the ball in a hot environment so the dough can rise and double in volume. As you see here, our dough has risen and now, we are going to flatten our dough. The dough is flattened in order to favor its development, improving the structure and giving it more strength to rise during baking, providing more aroma, flavor and texture. Then we're going to put it on the table, spread corn meal on the table, at the dough on top of the corn meal, spread it out using a rolling pin, turn the dough over and add more corn meal so it doesn't stick to the counter. Continue stretching and spreading the dough until it is three centimeters thick. Then we're going to cut it in circles using these diameter. Repeat the process with all the dough. If you want to make it smaller or larger muffins, you just have to change the diameter of the mold. After you're finished cutting the circles, grab the excess of dough, make a bowl and keep rolling. Make more circles until you finish all the dough. [MUSIC] Remove the portions of dough very carefully and place the portions to one side by placing corn flour on the counter. As you can see here, we have obtained 13 portions of dough. Add all the circles into a Silpat or baking paper. Spreading corn meal at the bottom. Then add the circles. Spread more corn meal on top. Corn flour is placed on top of each portion of dough so that they do not stick to the towel during the leavening process and cover them with a towel. Then we're going to let it rise for 45 minutes. Our English muffins are really like you see here. The next step is going to be to cook them. For these, we're going to need a pan and then we're going to warm up our pan and bake our English muffins. Warm up the pan, add the English muffins, lower the heat of your pan to make sure they don't burn, place them very carefully in the pan so they don't lose their volume, cover them so they can rise, cook them for 6-7 minutes, turn them and cook them for two or three minutes more. After a few minutes, carefully flip them over. Cover the pan again and cook them for a few minutes more. They have to be golden brown on both sides. Once ready, remove them from the pan and place them on a plate. Repeat the same process until you finish cooking all the muffins. You can keep this muffins at room temperature in an airtight container for three days or wait for them to cool and you can freeze them by placing them in an airtight container or wrapping them individually in a plastic wrap for about three months. To dip froze them, simply take them out of the freezer and place them in a preheated oven at 180 degrees Celsius or 356 degrees Fahrenheit for about 10 minutes or you can heat them up on a toaster. Our English muffins are ready, like you see here. In the next video, I'm going to show you how to make hummus. We're going to use this as a filling for our English muffins. 4. Hummus - Breakfast: In this video, we are going to be making hummus. For that, we're going to need the following ingredients: one drain can of chickpeas, 30 milliliters of chickpea juice, that is aquafaba, 30 milliliters of olive oil, a 100 grams of tahini, 1/2 a teaspoon of cumin, one teaspoon of salt, 1/2 a teaspoon of pepper, two lemons, and one clove of garlic. The other ingredients that we're going to use to fill our muffins are: portobello mushroom, one avo, one red onion, and baby spinach. [MUSIC] For the process of this hummus, we are going to add all the ingredients into the blender. We are going to blend it until we have a nice and smooth hummus. Add the chopped garlic, [MUSIC] chickpeas, tahini, olive oil, aquafaba, ******. Cut the two lemons and then squeeze the juice. [MUSIC] Blend it until it's nice and is smooth. [NOISE] Tahini is a paste made with sesame seeds. The hummus can be stored in an airtight container in the fridge for 3-5 days or it can be frozen for three months. To defrost it, put it on the fridge the night before and enjoy it the next day. [FOREIGN] our hummus is ready. To finish our hummus, we're going to add a pinch of paprika and a drizzle of olive oil. [MUSIC] The next thing we're going to do is we're going to saute our portobello mushrooms and caramelize our onions. We're going to slice our avo and then we're going to add all of these filings into our English muffins. Add olive oil into a pan, add the mushrooms and cook them for 5-10 over medium-high heat. Cut the onions thinly. [NOISE] I prefer to use red onions because they have more flavor. The difference is that red onions are a little bit spicy in taste while white onions are comparatively sweeter and mild. [NOISE] Store the leftover caramelized onions in the fridge for three days. [NOISE] Add olive oil in the pan and add the chopped onions. Caramelize them for 10-12 minutes stirring it constantly. Cut the avo in half and remove the skin. Add the avo into the cutting board and slice it like this. [MUSIC] Keep stirring the onions until they are caramelized. [BACKGROUND] We have everything ready for the filling of our English muffins. Now, cut the English muffin in half. Add hummus. Add sauted mushrooms, caramelized onions, sliced avo and baby spinach. [MUSIC] [FOREIGN] Our English muffin is ready and now we can enjoy it. [MUSIC] 5. Strawberry Vegan Scones - Breakfast: In this video, we are going to be making strawberry vegan scones. For this recipe, we are going to need the following ingredients, 400 grams of all-purpose flour, 40 grams of sugar, 1/2 a teaspoon of salt, two teaspoons of baking powder, 180 milliliters of unsweetened almond milk, one tablespoon of apple cider vinegar, a 100 grams of cold vegan butter, 10 grams of dry strawberries, and a zest of one lemon. For the glaze, we're going to need 25 milliliters of unsweetened almond milk and one tablespoon of maple syrup. Preheat the oven at 180 degrees Celsius. Line a tray with baking paper. Add into a bowl, your flour, salt, baking powder, and a zest from one lemon, mix it all together then add you're cold butter and rub it into your fingertips until you have a texture like breadcrumbs and stir in the sugar. Mix your unsweetened almond milk with the apple cider vinegar, and let it sit for five minutes. After five minutes, pour this mix into our previous mix, mix the dough, don't over mix it. Then at your dry strawberries, form a ball. Sprinkle some flour on the table. Put your dough onto the table, spread your dough using a rolling pin. After rolling your dough, cut the dough into eight triangles, put them on the tray. For the glaze, just mix your unsweetened almond milk with the maple syrup, using a brush, brush this glaze on top of all the scones and bake them for 15-20 minutes, depending on your oven, until they are nice and golden. Our scones ready. Now we are just going to put them on the plate This is how our vegan scones look. For the next recipe we are going to make our filling, so we are going to make a strawberry compote. 6. Strawberry Compote - Breakfast: In this video, we are going to learn how to make a strawberry compote. For this recipe, we're going to need the following ingredients: 450 grams of strawberries, 45 milliliters of oranges, 10 grams of cornstarch, 50 grams of sugar, a pinch of salt, and zest of one lemon. For the process of this recipe, we are going to cut our strawberries into quarters. Add them into a pot with the rest of the ingredients. Add the sugar. Salt. Dissolve the cornstarch with the orange juice and add it to the pot. It is important to dissolve the cornstarch before adding it to the mixture. As this way, it will thicken evenly and it would not create lumps in the compote. If you want the compote to be less thick, do not add cornstarch. Grate the lemon. Mix everything with a spoon. Bring it to a boil, and stir it frequently. Cook over medium low heat. Cook the compote until the sugar dissolves and the fruit is soft. Once your compote has thicken, remove it from the heat. Let it cool down. As it cools down, it will harden. Store the strawberry compote in a tightly closed container in the fridge for about two weeks. The difference between compote and jam is that the compote has less sugar and has pieces of fruit and the jam is made with fruit purees and 50 percent sugar. That is why the compote last less time than the jam. You can replace the strawberries for any fruit of your choice. Just take in consideration that different fruits are more sweet than others. Once it has thickened, we are going to spread it onto our scones. Cut the scone in half. Add the strawberry compote and close the scone. Enjoy it. Scones can be stored in an airtight container at room temperature for at least three days or frozen for three months. To enjoy them, it is better to hit them in the toaster, in the pan or in the oven. 7. Homemade Vegan Granola - Breakfast: [MUSIC] In this video, we are going to be making a homemade vegan granola. For this recipe, we are going to need the following ingredients: 250 grams of rolled oats, 50 grams of walnuts, 50 grams of pecan nuts, 20 grams of sesame seeds, 15 grams of chia seeds, 25 grams of pumpkin seeds, seven grams of flax seeds, 50 grams of maple syrup, 70 grams of coconut oil, a zest of one lemon, half a teaspoon of salt, one teaspoon of cinnamon, half a teaspoon of ginger, and a quarter teaspoon of nutmeg, and two bananas. For the process of this recipe, we are going to start warming up our maple syrup and coconut oil. Add the coconut oil into a pan and melt it. Add the maple syrup [NOISE]. We're going to mash our bananas, and then we're going to mix all of these ingredients together. Add the mixture of coconut oil and maple syrup to the mashed bananas and mix it together. In another bowl, we're going to add the rolled oats, pumpkin seeds, the walnuts, pecan nuts, chia seeds, sesame seeds, flax seeds, the salt and ******, and the zest of one lemon. We're going to mix it all together [NOISE]. Add the mixture of coconut oil, maple syrup, and mashed bananas. Mix it until everything is incorporated. Preheat the oven at 180 degrees Celsius. Line a tray with baking paper. Once we have mixed our granola, we're going to pour it into a tray and bake it for 20-23 minutes. If you don't want your granola to be big and chunky, then you have to stir it after 10 minutes of baking. Voila, our granola is ready. Once our granola has cooled down, add it into an airtight container and enjoy it. It can last up to one month. Our granola is ready. So now for the next video, we are going to make a mango and banana smoothie, to go with that granola. 8. Mango and Banana Smoothie - Breakfast: In this video, we are going to be making a mango and banana smoothie. [MUSIC] For this recipe, we are going to need the following ingredients : 500 grams of mango puree, 250 milliliters of untreated almond milk, 30 grams of almond butter, the juice of one orange, two medium-size bananas, and 10 ice cubes. [MUSIC] For the process of this recipe, we're going to start cutting our orange and squeezing our orange to obtain orange juice, and then we're going to add all of the ingredients into the blender, blend it until we have a nice and smooth smoothie. Cut the orange in half and squeeze the orange juice. [NOISE] Add the orange juice into the blender. [NOISE] Add the mango puree. [NOISE] Add the untreated almond milk. Add almond butter. Peel the bananas and add them. Add the ice cubes and blend until everything is nice and smooth. [NOISE] Our smoothie is ready. Now, add it into a container or a glass container or bowl that you like. We're going to pour it into the container and then we are going to add a little bit of our homemade granola that we made in the last video on top of our smoothie, and then we're going to enjoy it. [MUSIC] 9. Apple Overnight Oats - Breakfast: In this video, we're going to make apple overnight oats. For this recipe, we are going to need the following ingredients: to make the apple, we're going to need one red apple, 15 grams of maple syrup, half a teaspoon of cinnamon powder, one pinch of salt, and a quarter teaspoon of ginger. For the oats, we are going to need 50 grams of oats, 15 grams of maple syrup, the zest of one lemon, half a teaspoon of cinnamon, 15 grams of chia seeds, 180 milliliters of untreated almond milk, 40 grams of almond butter. For the caramelized almonds, we're going to need 50 grams of almonds and 15 grams of maple syrup. For the process of this recipe, we're going to start with our apple. We're going to peel it and then cut it into little cubes. Then we're going to add it into a pan with the maple syrup and the ******. Mix it altogether, cover with a lid and let it cook for at least 10 minutes until the apples are soft. Take the lid off, cook a little bit longer until the liquid evaporates and you have a texture-like sauce. Add more liquid if needed and cook until the apples are soft. For the oats, put in a bowl, the oats, untreated almond milk, chia seeds, cinnamon, maple syrup, almond butter, the zest of a lemon. Mix it altogether and let it stand for a few minutes until the apple mixture is cool. Then in a glass, pour a little bit of your apple mixture, then a layer of the oats, and another layer of the apple mixture. Take it to the fridge and leave it overnight. Cover them with a plastic film. For the candy almonds, toss the almonds in a pan and stirring it, occasionally. Add the maple syrup and mix it all together. Take them out of the heat and put them on top of a [inaudible] and then sprinkle some cinnamon. Let them cool down and then keep them in a airtight container. The next day, take your apple overnight oats from the fridge, and then put some candy elements on top. You can eat them cold or at room temperature. It's better to eat them the next day, but you can keep them in the fridge for two more days. Cut some fresh apples and add them on top of the candy almonds. Voila. Our apple overnight oats are ready. Now you can enjoy them. In the next video, we're going to start with our lunches and we're going to start with our first recipe for lunches that is going to be a quinoa salad. 10. Unsweetened Apple Sauce - Lunch: In this video, we are going to learn how to make unsweetened apple sauce. For this recipe, we are going to need the following ingredients, 12 apples like these ones here, they're called jazz or compote apples. Then we're going to need 500 milliliters of water and the juice of one lime. For the process of this video, we are going to peel our apples. Then we're going to take the core of the apple and cut it into small pieces. Then we're going to add the small pieces of apple into pot, add the water. Then we're going to bring it to boil, cover it, and let it simmer. Cook your apples until they are soft. The cooking of the apples will depend on the type of apple you use. It can take from 10-20 minutes. Once they are soft, we're going to remove them from the heat. Sift them, so we take all the excess of water. Then we're going to put them in a blender. Squeeze the juice of one lemon. We're going to blend it until we have a nice and smooth texture. Sterilize your jar then add the apple sauce into the jar. Close the lid, let it cool down. They can be kept in the fridge for up to two weeks or you can freeze them for six months. Voila, our unsweetened apple sauce is ready. It doesn't have any added sugar and you can replace one egg for 60 grams of this apple sauce. 11. Oat and Almond Muffins - Lunch: In this video, we are going to be making oat and almond muffins [MUSIC]. For this recipe, we're going to need the following ingredients: 150 grams of ground oat, 150 grams of ground almonds, 30 grams of cornstarch, 250 milliliters of unsweetened almond milk, 15 grams of pumpkin seeds, 60 grams of unsweetened apple sauce, one teaspoon of salt, half a teaspoon of bicarb, one teaspoon of baking powder, 30 grams of almond butter, 30 grams of coconut oil, 50 grams of maple syrup, 10 grams of apple cider vinegar, and 50 grams of almonds. [MUSIC] For the process of this recipe, you're going to start putting all the dried ingredients together. The ground oats, the ground almonds, the cornstarch, bicarb, baking powder, and salt. Mix them all together. Toast your almond. Toast your pumpkin seeds. Chop your toasted almonds. Mix your unsweetened almond milk with your apple cider vinegar. Let it sit for a few minutes. Melt the coconut oil in a pan. Add the unsweetened apple sauce, almond butter, and maple syrup. Mix it all together. Add your mix of unsweetened almond milk with apple cider vinegar. Mix them all together. Pour the mixture of coconut oil, maple syrup, and almond butter into the dry ingredients. At the end, add the toasted pumpkin seeds and the toasted chopped almonds. Mix it all together. Pre-heat your oven at 180 degrees Celsius. Line your baking tray with cupcake or muffin paper. Fill each cavity of the mold more than half full with the mixture. These muffins don't puff up too much when you bake them. You can store them at room temperature for three days in an airtight container or freeze them for three months. To consume them, just heat them in the oven or in the toaster. Then bake it at 180 degrees Celsius for at least 20 minutes. Our muffins are ready like you see here. Now we're going to unmold of them. To do this, you need an offset spatula and you're going to go around each cavity of the mold to unmold your muffins. Then you're going to put them on the plate and enjoy them with our next recipe that is going to be a pea and mince soup. 12. Mint Pea Soup - Lunch: In this video, we are going to be making a pea and mint soup. For this recipe, we're going to need the following ingredients: 400 grams of celery, 200 grams of carrots, 200 grams of onions, 30 grams of basil, 60 milliliters of olive oil, three grams of dried thyme, 30 grams of fresh mint, two onions, two cloves of garlic, four grams of nutritional yeast, two bay leaves, 700 grams of frozen peas, two teaspoons of salt, one teaspoon of pepper, and one teaspoon of cumin. For the process of this recipe, we're going to start making our vegetable stock. To do this, we're going to grab a big pot and then we're going to heat it up and add 30 milliliters of olive oil. You're going to add the celery, carrots, and onions. [NOISE] Stir your veges, and then add the dry thyme, basil, the bay leaves. Add in your vegetable stock, half of the salt, and the cumin. Continue stirring. Then add one liter of water. Bring it to the boil and let it simmer for at least 45 minutes. After that, when your vegetable stock is ready, you're going to sieve all the vegetables, so we just have the liquid. Then we're going to keep it aside. In the meantime, we're going to chop our two onion finely, and we're going to chop the garlic. [NOISE] You're going to heat up a pot. Add the rest of the olive oil, and then saute it onions for 8-10 minutes until they are soft and translucent. Then add the garlic. After that, add the rest of the ingredients, the mint, the frozen peas, the ******. Add the vegetable stock into your soup, and a nutritional yeast. Keep a little bit of the nutritional yeast so you can garnish the soup at the end. Bring it to the boil and simmer for 10 minutes. After that, you're going to put this soup into a blender. [NOISE] Blend it until you have a nice and a smooth soup. You can serve it with a drizzle of olive oil, more salt or pepper if you need it, and a little bit of nutritional yeast. Our soup is ready like you see here. Now to serve, we are going to crack some pepper and we're going to add some smoked paprika. You can enjoy it with your oat and almond muffins. In the next video, we're going to be making pretzels with lentil balls in marinara sauce. 13. Marinara Sauce - Lunch: In this video, we are going to learn how to make a marinara sauce. For this, we're going to need the following ingredients: a 100 grams of crushed tomato, 30 grams of tomato paste, one medium white onion, 3 garlic cloves, 30 milliliters of olive oil, 50 milliliters of balsamic vinegar, 15 grams of basil, 3 teaspoons of salt, 1 teaspoon of dry oregano, and 1 teaspoon of smoked paprika. [MUSIC] For the process of this recipe, we're going to start cutting the onions and the garlic finely, [MUSIC] chop the basil. In a pot, add the olive oil, heat it up, add the chopped onions, mix them until they are soft and translucent. [NOISE] Add the chopped garlic and mix it for another minute. [NOISE] Add the chopped basil, add tomato paste, add the balsamic vinegar, the tomato, add the spices. Bring it to a boil. [NOISE] Lower the temperature and simmer for at least 20 minutes. After 20 minutes our marinara sauce is ready. So now we're going to blend it in our blender, you can also keep it just like that if you prefer to have a little bit of texture in your marinara sauce. [NOISE] After we blend it, we're going to store it in an airtight container and you can keep it in the fridge for up to a week or you can freeze it for up to three months. In the next video, we are going to be making lentil meatballs. They're not actually meatballs because they don't have meat on it, but it sounds a little bit better than lentil balls. 14. Lentil Meatballs - Lunch: In this video, we are going to be making lentil meatballs. For this recipe, we're going to need the following ingredients, 200 grams of cooked lentils, 120 grams of ground almonds, half a teaspoon of rosemary, half a teaspoon of oregano, half a teaspoon of thyme, half a teaspoon of dried chilly, 45 milliliters of water, one tablespoon of flaxseed meal, 10 milliliters of red wine vinegar, one teaspoon of salt, half a teaspoon of pepper, and one teaspoon of smoked paprika, 20 milliliters of olive oil, one medium-sized white onion, three garlic cloves, and 15 milliliters of soy sauce. For the purposes of this recipe, we're going to start cutting our onions finally. Then we're going to cut our garlic, add the flaxseed meal into the water and mix it. We use flaxseed meal to substitute the egg because it helps to bind the mixture. Let it set for at least five minutes, and then in a pan add the olive oil and heat it up. Then add the chopped onions and stir it and cook it until it's nice and soft and translucent. Then add your garlic and let it cook for another minute. In the meantime, we're going to put it in the blender, the cooked lentils, the ******, the red wine vinegar, the soy sauce, the ground almonds. Then we're going to add the cooked onions and garlic. At the end, we're going to add the flaxseed egg. Blend it until it's all mixed together and don't over mix it because you don't want it to be too smooth. Preheat the oven at 200 degrees Celsius. Line a baking tray with baking paper or a seal pot. Grab an ice cream scoop and use it to give a round shape to the balls. Place the lentil balls on a baking tray, and bake it for at least 25 minutes. If you would like them to be more crunchy, you can turn them over halfway through cooking. Once they are cooked, take them out for the oven and let them cool down for at least five minutes. Our lentil meat balls are ready. You can keep them in the fridge for up to three days, or you can store them in the freezer for up to three months. This recipe makes approximately 12 lentil meatballs. In the next recipe, we're going to be making pretzels. 15. Vegan Soft Pretzels - Lunch: In this video, we are going to be making soft pretzels. For this recipe, we're going to need the following ingredients. Five hundred grams of all-purpose flour, 400 milliliters of warm water, 15 grams of sugar, one teaspoon of salt, 15 milliliters of olive oil, and seven grams of dry yeast. Dry yeast is a dehydrated version of fresh yeast, that doesn't start working until you rehydrate it. To garnish, we're going to use pumpkin seeds and for the bicarb bath, we're going to need 120 grams of bicarb and two liters of water. For the process of this recipe, we're going to start mixing a little bit of our warm water with our dry yeast and the sugar. Activating your dry yeast with water and sugar and waiting until it forms, is a way to make sure your yeast is active and healthy. This is called proofing the yeast and ensures that fermentation in our pretzel dough will take place in our pretzels will rise properly. We're going to let it sit for at least 5-10 minutes. [NOISE] After that, we're going to put in a big bowl all the ingredients together. Add the flour, the salt, olive oil, water, and the mixture of yeast. We're going to start to mix it with a spatula [NOISE] and then we're going to put this dough onto the table. We are going to knead it until it's nice and is smooth. Knead the dough like this. You can also use a stand mixer with a hook attachment and mix it for 5-6 minutes at medium speed. Every brand of flour is different so if your dough is too dry, try to add more water, or if the dough is too wet, add more flour. After kneading the door, give it a round shape. [NOISE] After that, we're going to let it rest for 10 minutes. In the meantime, we're going to put in a wide shallow pot, the bicarb, and the water and bring it to a boil. After that, we're going to divide our dough into 12 portions. The key to having the same size pretzels is to weigh the dough and divide it into equal portions. We're going to take the dough pieces and roll them into balls. [NOISE] We're going to let them rest for another five minutes. After five minutes, we're going to take one ball and then spread it using your fingers into a pretzel shape. Hand roll the dough into a long thick strand. Fold and twist the dough. Attach the twisted section to the bottom of the U. We're going to repeat the process for all the 12 balls. Repeat the process with all the pretzels. Preheat the oven at 200 degrees Celsius. Line a baking tray with a baking paper or a steel pot. Grab two pretzels and put them into the bicarb bath for at least 20 seconds, and then you're going to take them out with a spatula and put them on top of the steel pot. Sprinkle some pumpkin seeds, and bake them at 200 degrees Celsius for at least 20-25 minutes. Voila, our pretzels are ready and we're going to enjoy them with our lentil meatballs and marinara sauce. To assemble the plate, add the marinara sauce into the plate, add the lentil meatballs, add the pretzel, and some grated carrots and cucumbers. You can also cut the pretzel in half and add the lentil meatballs, marinara sauce, carrots, and cucumbers. You can be creative and enjoy your delicious pretzels. In the next video, we're going to be making one of my favorite recipes, tofu tikka masala curry with rice. 16. Tofu Tikka Masala Curry - Lunch: In this video, we are going to be making a tofu tikka masala. For this recipe, we're going to need the following ingredients; 800 grams of extra firm tofu, 30 milliliters of olive oil, 20 grams of cornstarch, 15 milliliters of lime juice, one teaspoon of salt, two teaspoons of curry, one teaspoon of cumin, one teaspoon of turmeric, and half a teaspoon of ginger. For the sauce, we are going to need 30 grams of coconut oil, two medium-sized onions, 10 grams of chopped garlic, five grams of chopped ginger, 40 grams of tomato puree, 15 grams of curry, one teaspoon of raw sugar, one teaspoon of dried chilly, half a teaspoon of cumin, half a teaspoon of turmeric, and one teaspoon of salt, 300 milliliters of coconut milk, and 15 grams of fresh coriander. [MUSIC] For the purpose of this recipe, we're going to start with the sauce. For that, we're going to chop the onions finely. [NOISE] Put in a big pot the coconut oil, melt it, and add the chopped onions. Cook them for at least eight minutes until they are soft and transduced. [NOISE] Add the chopped garlic and the chopped ginger, cook it for another minute, then add the curry, cumin, turmeric, and salt. Mix it all together and cook it for another one or two minutes. Then add the tomato puree, the dried chilly, and the raw sugar. Mix it all together. [MUSIC] Bring it to a boil and let it simmer for 15 minutes. After that, you're going to add the coconut milk. You're going to cook it for a little bit longer until you have a saucy consistency. Then we're going to start prepping our tofu. We're going to grab a paper towel and put it on a plate, we're going to put the tofu on top of the paper, put more paper towel on top, and press it with another plate to remove all the excess of water. Then cut the tofu into little squares. [MUSIC] Add the tofu into a bowl and mix it with the olive oil, lemon juice, and ******. Sprinkle half of the corn starch, mix it all together with a spatula and then add the rest of the cornstarch, and make sure all the tofu is covered. [MUSIC] There's two ways you can cook the tofu. You can bake it in the oven at 180 degrees Celsius for at least 30 minutes and you can turn them over halfway through cooking. The other way is to fry them in a pan. We're going to do this. To do that, you just have to heat the pan, add a little bit of olive oil and add your tofu. Make sure it's nice and crunchy. As you can see here, our tikka tofu is ready and our masala sauce is ready. In the next video, we're going to be making garlic rice to accompany our tofu tikka masala. 17. Garlic Rice - Lunch: In this video, [MUSIC] we are going to be making garlic rice. For this recipe, we're going to need the following ingredients: 300 grams of rice, one teaspoon of salt, and 1/2 a teaspoon of pepper, 60 grams of vegan butter, five chopped garlic cloves, two tablespoons of chopped fresh coriander, and 500 milliliters of vegetable stock. For the process of this recipe, we're going to start heating up our pot, we're going to add our vegan butter, then we're going to add our garlic, and then we're going to cook it for a minute until it's nice and golden. Then we're going to add our rice, we're going to cook it a little bit. Then we're going to add our vegetable stock, salt, and pepper. Bring it to a boil, cover it and let it simmer for at least 15 minutes. After this time has passed, you're going to check if your rice is cooked, and then you're going to sieve all the excess of water, and then you're going to put the lid on and let it sit for 5-10 minutes. After this time, you're going to check the salt and pepper, and you're going to add the chopped coriander. Mix everything together. To serve, add, on a plate, the tofu, pour the tikka masala sauce on top. Chop coriander, add the garlic rice, and sprinkle some coriander on top. Voila, our tofu-tikka masala and garlic rice is ready. In the next video, we're going to be making roasted veggies with roasted chickpeas and a tahini dressing. 18. Roasted Veggies Salad - Lunch: [MUSIC] In this video, we're going to be making roasted veggies with roasted chickpeas in a tahini dressing. For this recipe, we're going to need the following ingredients, for the roasted veggies, we're going to need three sweet potatoes, two beetroots, 30 milliliters of olive oil, one teaspoon of salt, one teaspoon of pepper, half a teaspoon of cinnamon, half a teaspoon of smoked paprika, half a teaspoon of garlic powder, half a teaspoon of cumin, one-quarter teaspoon of ginger, one-quarter teaspoon of nutmeg, half a teaspoon of dry chili, 15 milliliters of balsamic vinegar, 50 grams of maple syrup, half a teaspoon of salt, half a teaspoon of pepper. For the roasted chickpeas, one can of drain chickpeas, 15 milliliters of olive oil, one teaspoon of salt, half a teaspoon of pepper, one teaspoon of cumin, one teaspoon and smoked paprika. For the tahini dressing, we're going to need 100 grams of tahini, 15 milliliters of lemon juice, 50 milliliters of water, 15 grams of maple syrup, one garlic clove, and five ice cubes. To accompany our salad, we're going to need 150 grams of kale, one red onion, 25 grams of almonds, 25 grams of pumpkin seeds, and eight grams of sesame seeds. For the process of this recipe, start by pilling the sweet potatoes, [NOISE] pack them into squares, [NOISE] cut the beetroot into squares. I prefer to use wax paper when cutting the beets to avoid staining your cutting board. [NOISE] Add in a bowl the chopped sweet potatoes, 15 milliliters of olive oil, and the ******. Mix it all together. Add in another bowl the chopped beetroot with 15 milliliters of olive oil, salt, and pepper, and mix it all together. For the chickpeas, add in the chickpea bowl, the olive oil and the ******, and mix it all together. Preheat the oven at 200 degrees Celsius. Line a baking tray with seal pad of baking pepper. Add on the tray the chopped sweet potatoes mixed with all the ****** and olive oil, the chopped beetroot mixed with the olive oil, salt, and pepper, and the chickpeas mixed with the olive oil in ******. Bake it at 200 degrees Celsius for about 45 minutes. Halfway through cooking, check and turn the veggies and the chickpeas because each of them will cook at a different time. Halfway through cooking, check the beetroots and turn them around. Once your chickpeas, beetroot, and sweet potatoes are ready, take them out of the oven. Once the beetroots are soft, take them out of the oven, mix the maple syrup with the balsamic vinegar and add it to the beetroot. Mix it all together, and put it back in the oven for at least 20 more minutes. In the meantime, we're going to make the tahini dressing. To do this, we're going to chop the garlic finely, add in a bowl the chopped garlic, tahini, lemon juice, [NOISE] water, [NOISE] maple syrup, salt pepper, and the ice cubes, mix until it's all combined and put it aside. To prep the ingredients that go with our salad, we're going to chop our onions finely. It is not necessary to use all the onions for the salad. Use only as you like. Reserve the leftover onion to prepare another dish. Toasted almonds with a pumpkin seeds and sesame seeds. [NOISE] I like to toast the seeds and nuts because they add taste to both the texture and flavor. I prefer to toast [NOISE] them in the pan because it is faster and easier to see when they're done. I add nuts and seeds to the salads to give it a nice crunchy texture. For the kale, boil water. Add the boiling water to the bowl of kale, plunge the kale. Plunging is the process of boiling something for a very short amount of time to merge the kale in boiling water and remove it after 20 seconds. Then sieve it through, [NOISE] and then add cold water. Immediately cool the leaves by running them under cold water or plunging them into a bowl of ice water known as ice bath. This keeps the kale from overcooking and retains its deep green color. Once the roasted veggies and roasted chickpeas are ready, we're going to assemble our salad. In a bowl, you're going to put your prepared kale with the roasted veggies , the roasted chickpeas. Add the red onions, just the quantity that you would like, the sesame seeds, pumpkin seeds, almonds, and we're going to pour the tahini dressing on top. Viola our rusted veggies with roasted chickpeas in tahini dressing is ready. That's it for lunches. In the next video, we're going to start within us. For our first recipe, we're going to make a vegan burrito bowl. 19. Vegan Burrito Bowl - Dinner: In this video, we're going to start with dinners, and for the first dinner, we're going to make a vegan burrito bowl. For this recipe, we're going to need the following ingredients; 30 milliliters of olive oil, 400 grams of cooked black beans, two chopped medium-size red onions, a bunch of freshly chopped coriander, 100 grams of sweetcorn, 400 grams of marinara sauce, three garlic clubs, six grams of cumin, one teaspoon of dried chilly, and one teaspoon of smoked paprika, one teaspoon of salt, one teaspoon of pepper, one red bell pepper, 150 milliliters of water. For the guacamole, we're going to need one avo, 30 grams of chopped red onion, one tomato, eight grams of freshly chopped coriander, one lime, one small garlic clove, one teaspoon of salt, half a teaspoon of pepper. For the pico de gallo, we're going to need one medium-sized white onion, one lime, one medium-size jalapeno without the seeds, 10 grams of freshly chopped coriander, two tomatoes, and then we're going to need wheat tortillas, half a teaspoon of salt, half a teaspoon of pepper, and chopped rocket. [MUSIC] For the process of this recipe, we're going to start with the beans, and to do this, we're going to add olive oil into a pot. heat it up, add the chopped red onions. Cook it for eight minutes until they are soft and translucent. In the meantime, chop the garlic finely, [NOISE] and then chop the red pepper. [NOISE] Once your onion is ready, add the garlic, cook it for one minute more, then add the chopped red pepper. Cook it for another minute. Add the spices. Add the black beans, the sweet corn, marinara sauce, water. At the end, add the fresh coriander, mix it all together, bring it to the boil and then let it simmer for 30 minutes, stirring constantly. For the guacamole, peel and mash the avo, add the chopped red onion, chop the garlic finely and then add it to the avo mix, chop the tomato finely, then add the chopped tomato into the avo mix. Squeeze one lime. Add salt, pepper. Add the chopped coriander. Mix it all together and try to see if we need more salt, more pepper, or more lime juice. For the pico de gallo, chop the white onion finely, [NOISE] chop the two tomatoes finely, remove the seeds of the jalapeno, and chop it finely. Add into a bowl the chopped onion, the chopped tomato, the chopped jalapeno, salt, pepper, squeeze one line and mix it all together and try to see if it needs more lime or more salt, more paper. Add the chopped coriander. Once you have your pico de gallo, guacamole and beans sauce ready, we're going to heat up or tortillas until they are nice and crispy. Then we're going to cut them in little triangles. To assemble our burrito bowl, we're going to add in the bowl a little bit of the bean sauce, a little bit of pico de gallo, a little bit of guacamole, a little bit of the rocket, and finally our crispy tortilla. Now our vegan burrito bowl is ready. In the next video, we're going to be making vegan macaroni and cheese. 20. Vegan Macaroni and Cheese - Dinner: [MUSIC] In this video, we are going to be making a vegan macaroni and cheese. For this recipe, we're going to need the following ingredients, 400 grams of macaroni pasta, 700 grams of butternut, 250 milliliters of unsweetened soy milk, 50 milliliters of olive oil, a 100 grams of panko, 15 grams of cornstarch, 200 grams of cashews, three garlic cloves, three grams of fresh thyme, one-quarter teaspoon of cayenne pepper, one teaspoon of smoked paprika. Half a teaspoon of turmeric, half a teaspoon of pepper, one teaspoon of salt, half a teaspoon of cinnamon, one-quarter teaspoon of nutmeg, one teaspoon of ginger, two medium-sized white onions, and 15 milliliters of olive oil. For the process of this recipe, we're going to start with a butternut, and to do that, peel the butternut. Cut [NOISE] it into pieces. I like to use butternut as a main ingredient for the sauce because it has a sweet, moist, and nutty tasting. I prefer to roast the butternut because it gives a nice and deep flavor. Cover it with the olive oil, salt, pepper, and add the garlic cloves. Preheat the oven at 200 degrees Celsius. Fry in a baking tray with sealed pot or a baking paper. Add the butternut and the garlic cloves, bake it at 200 degrees Celsius for at least 45 minutes. Check the butternut halfway through cooking. While we wait for the butternut to cook, boil water and add boiling water to the cashews and let it sit for 15 minutes. Boil water in a pot, cook the pasta according to the brand instructions. [NOISE] Add a little bit of salt. When the pasta is cooked, drain the pasta. Add a little bit of salt and olive oil, and set it aside. To make the sauce, take the butternut out of the oven. In a blender, drain the cashews and add the cashews to the blender. Add the butternut, the garlic cloves, spices, cornstarch add the soy milk to the blender, and blend it all together until it's nice and smooth. [NOISE] Add more water liquid of the cashews or vegetable stock if you see that your sauce is too thick. To caramelize the onions, slice the onions thinly. [NOISE] Add some olive oil in the pan, add the onions and let them caramelize for 12 minutes. [NOISE] For the panko, add some olive oil in a pan, heat it up, and add the panko and toast the panko. To assemble the macaroni and cheese mix the pasta with the sauce. Mix it all together and in a bowl, add a layer of the vegan mac and cheese, caramelized onions, another layer of vegan mac and cheese and on top add the thyme and panko. You can serve it warm. [NOISE] Once we have finished assembling our macaroni and cheese, We're going to bake it at 200 degrees Celsius for about 15 to 20 minutes. After that, we're going to take it out of the oven, and then we're going to enjoy our vegan macaroni and cheese. Our vegan macaroni and cheese is ready. Now we can just enjoy it. In the next video, we're going to be making a vegan bean curry with flatbread. 21. Vegan Dal Makhani - Dinner: In this video we're going to be making a [MUSIC] vegan dal makhani. For this recipe, we're going to need the following ingredients: 30 milliliters of olive oil, one onion, six garlic cloves, 15 grams of fresh ginger, 400 grams of cooked lentils, 150 grams of cooked red beans, two tomatoes, one green chili, I'm using a [FOREIGN], 600 milliliters of water, 80 grams of coconut milk, two cinnamon sticks, four small bay leaves, two cloves, half a teaspoon of dried chili, one teaspoon of salt, a quarter teaspoon of nutmeg, and half a teaspoon of cumin. To garnish, we're going to use a little bit of coriander and coconut milk. [MUSIC] There's three ingredients that I always use to make my vegan dal makhani in South Africa but unfortunately here in Ecuador, they are very difficult to find. These three ingredients are cardamom seeds, cumin seeds, and fenugreek leaves. I highly recommend you to add these ingredients if you can find them because it will really make a difference to make your vegan dal makhani. For the process of this recipe we're going to start chopping the onion finely, chopping the garlic finely, and chopping the ginger finely. In a pot we're going to add the olive oil, heat it up and add all the ******: The dry chili, the cloves, the cinnamon sticks, bay leaves, coriander, and salt. We're going to stir them and cook them for a little bit and then we're going to add our onions and cook them for around eight minutes until they are soft and translucent. Then we're going to add the garlic and the ginger. Cook them for another minute or two. Remove the seeds of the [FOREIGN] and chop it finely. Add the chopped [FOREIGN], cook it for another minute. Chop the tomatoes finely. Then we're going to add the chopped tomatoes and the nutmeg. Then add the cooked lentils, the cooked red beans, and the water. Bring it to a boil, add the coconut milk and let it simmer for about 30-45 minutes. Stir your vegan dal makhani constantly and add more water if you need it. Once you have a nice saucy consistency, then we can serve our vegan dal makhani. The vegan dal makhani is ready. To assemble it, we are just going to pour the vegan dal makhani into a bowl. To garnish our vegan dal makhani we're going to add a little bit of coconut milk and a little bit of freshly chopped coriander. [FOREIGN] Our vegan dal makhani is ready. In the next video we're going to be making [FOREIGN] to go with our vegan dal makhani. 22. Vegan Rotis - Dinner: In this video, we're going to be making rotis. For this recipe, we're going to need the following ingredients. 250 grams of all-purpose flour, one tablespoon of olive oil, one teaspoon of salt, and 180 milliliters of boiling water. [MUSIC] For the process of this recipe, we're going to pour the all-purpose flour onto the table, make a hole in the middle, add the salt, add the olive oil and pour the boiling water. Using your fingers, mix all the ingredients, and then knead the dough. If you need to add more water then add more water, if you need to add more flour then add more flour. Knead the dough until it's nice and it's smooth. Knead the dough like this for about 5-6 minutes. You can also use a stand mixer with a hook attachment and you can mix the door for 5-6 minutes at medium speed until the dough is soft. Give it a round shape. After that let it rest for five minutes. After five minutes weigh the dough and divided it into eight equal portions. It is very important to weigh the door to be able to obtain the same amount of dough in each portion. After that, take one portion of the door and using your hands, give it a round shape. Repeat the same process with all the portions of dough. [MUSIC] Preheat your pan, then grab one brown portion of the dough and using a rolling pin spread it nice and thin. Sprinkle the flour on the counter and on top of the portion of dough so it won't stick to the counter when you are spreading it. [MUSIC] Add it to the preheated pan. Cook it for 1-2 minutes, turn it around and cook it for another one or two minutes. Repeat the same process with all the portions of dough. I recommend you to use a cast iron pan because it will keep the heat at a higher temperature than normal pans. [MUSIC] You can keep the rotis in an airtight container at room temperature for three days or frozen for three months. To enjoy them, warm them up in the toaster or in the oven. [FOREIGN] Our rotis are ready. Now we can enjoy it with our vegan dal makhani. In the next video, we're going to be making mushroom balls with marinara sauce, coleslaw, and garlic bread. 23. Vegan Mushroom Balls - Dinner: In this video, we are going to be making vegan mushroom balls, coleslaw salad, and garlic bread. For this recipe, we're going to need the following ingredients, 700 grams of mushrooms of your choice, one medium-sized onion, 60 milliliters of water, two tablespoons of flaxseed meal, 230 grams of ground oats, 15 milliliters of soy sauce, half a teaspoon pepper, one teaspoon of salt, one teaspoon of oregano, one teaspoon of rosemary, one tablespoon of fresh thyme, four garlic cloves, and 30 milliliters of olive oil. For the coleslaw salad, we're going to need 75 grams of cabbage, 75 grams of purple cabbage, 165 grams of carrots, one lime, one green apple, one teaspoon of mustard, two tablespoons of vegan mayonnaise, half a teaspoon of soy sauce, one teaspoon of salt, half a teaspoon of pepper, one tablespoon of freshly chopped coriander, and 50 grams of prunes. For the garlic bread, we're going to need a loaf of bread of your choice, it can be a baguette, ciabatta, a sour dough, three garlic cloves, 50 grams of vegan butter, and one tablespoon of freshly chopped parsley. [MUSIC] For the process of this recipe, we're going to start making the mushroom balls and to do this, we have to chop the onion finely, chop the garlic finely, chop your mushrooms finely. [MUSIC] Heat a pot, add the olive oil, add the chopped onions, cook them for around eight minutes until they are soft and translucent. Add the mushrooms and cook them for at least 10 minutes and stir them occasionally. Mix the flaxseed meal with water and let it sit for five minutes. [MUSIC] Once your mushrooms are ready, add the oregano, thyme, salt, and rosemary. Cook it for a little bit longer and then add the garlic and cook it for another minute and then let it cool down. In a bowl, add pepper, the mixture of flaxseed meal, and water, the soy sauce, add the ground oats, mix it all together. [MUSIC] Cover it and put it in the fridge for at least an hour. After an hour, take the mixture from the fridge, grab some portions of the mixture and, with your hands, give them a round shape. Preheat the oven at 200 degrees Celsius, line a baking tray with a [inaudible] or a baking paper, add the mushroom balls, and bake it at 200 degrees Celsius for at least 25 minutes and turn them over halfway through cooking. For the coleslaw salad, cut the cabbages finely, cut the carrots finely or you can also grate the carrots. Peel the apple and cut it finely. [MUSIC] Cut the prunes finely. If you don't like the prunes, you can add dates. For the dressing, mix the soy sauce with the mustard and the vegan mayonnaise. Squeeze the lime juice, add salt, pepper, mix it all together. Once you have done this, add in a bowl, the chopped cabbages, the crated carrot, the chopped apple, the chopped prunes, add the dressing, and mix it all together. For the garlic bread, chop the garlic finely, mix it with a vegan butter, freshly chopped parsley, salt, pepper, mix it all together. Cut the slice this into the loaf but not all the way to the bottom. [MUSIC] Fill each hole with garlic butter. Cover the bread in foil and bake it for at least 10 minutes. I brought back from the oven the mushroom balls and the garlic bread and they are both ready and our coleslaw salad is ready as well. To present this dish, we're going to use the marinara sauce from our previous recipe. [MUSIC] We're going to add a mushroom ball, a slice of garlic bread, and a little bit of our coleslaw salad. Voila, our mushroom balls, garlic bread, and coleslaw salad is ready. The only thing that we need to do now is to enjoy it. 24. Final Tip: Congratulations and well done on finishing this vegan masterclass. Feel free to go back and watch the recipes in your own time if you need to revise something or make a particular recipe. I'm going to leave you with one final tip. Lots of people think that vegan food is plain or it isn't as tasty as food with animal products, but vegetables are so underrated. My advice would be to keep your recipes simple. Don't over-complicate it. Just create recipes that you'll personally find tasty, and if there is an ingredient that you don't like, then leave it out. Likewise, if there's an ingredient that you personally love to put into most of your meals, then throw it in as is you who will have to eat it anyway. Just be creative. I hope that you learn a lot and found the recipes and techniques in this course helpful. If you haven't already, then leave me a review, but only if it's a five star review. If you want to give me a four star review, then please just go away. If you make any of these recipes, then take a photo and send it to me. I would love to see your amazing creations and if you need any help or have any questions then just let me know. Now go and make some delicious vegan food. Thanks so much for taking my vegan masterclass. I will see you back on my YouTube channel. [inaudible] .